2 T. stick margarine
1 C. chopped red onion
2 C. sliced mushrooms
1 C. shredded carrot
2 C. drained thawed frozen chopped spinach
2 T. chopped fresh parsley
1 T. grated Parmesan cheese
1/2 tsp. dried basil leaves
1 slice reduced-calorie white bread, finely chopped
1 C. low-sodium chicken broth
1 T. grated lemon zest
One 2-pound, 13-oz. skinless boneless turkey breast

In large nonstick skillet, melt margarine over medium-high heat; add onion. Cook, stirring frequently, 4 minutes. Add mushrooms and carrot; cook, stirring frequently, 4-5 minutes, until tender. Stir in spinach, parsley, cheese and basil; cook 2 minutes. Remove from heat; stir in bread, 2 T. of the broth and the lemon zest. Set aside. Preheat oven to 325oF. Spray a 13 x 9″ baking pan with nonstick cooking spray. Arrange turkey between two sheets of plastic wrap; with meat mallet or rolling pin, pound turkey to even thickness. Remove top sheet of plastic wrap from turkey; spread mushroom mixture down center of turkey breast, leaving 2 1/2″ border on all sides. Starting with short side, roll turkey breast jelly-roll style to enclose filling. Secure roll at 2″ intervals with poultry string; arrange seam-side down in prepared pan. Pour remaining 3/4 C. + 2 T. broth over turkey; cover with foil tent. Bake 1 to 1 1/2 hours, basting frequently with broth, until meat thermometer inserted in center of roll reaches 180oF. Transfer turkey to carving board; let stand 10 minutes before slicing.

Yield: 12 servings
Calories: 162
Fat: 3g
Fiber: 1g